These Breakfast Bagels Sandwiches are one of the best brunch options you can make at home. Inspired by Anthony Bourdain’s famous mortadella sandwich, this version adds a soft, fluffy egg and serves everything in a toasted bagel. The mortadella is pan-fried until golden and slightly crisp, layered over melting mozzarella, and topped with a tender folded egg. It’s rich, savoury and satisfying — ready in about 20 minutes and easy to master with a little practice folding the egg neatly into the bagel.
Bourdain first discovered this style of sandwich in São Paulo at the iconic Bar do Mané. Their signature roll is stuffed with layers of mortadella, melted cheese, mayonnaise and mustard. My version borrows that idea but adds the egg and swaps the roll for a bagel, which gives a denser chew and holds up well to the generous filling. If you’re unfamiliar, mortadella is an Italian cold cut made from pork; it’s rich and slightly tangy and crisps up nicely because of its fat content.
This is not a light breakfast — each sandwich uses plenty of mortadella, which makes it indulgent and perfect as an occasional treat. If you prefer something lighter or more vegetable-forward, try my Courgette Frittata. For an extra step and the best texture, make your own 3 Ingredient Bagels to pair with this filling.
Table of Contents
- Why you will love this recipe
- Ingredients
- Substitutions and Variations
- How to make Breakfast Bagels Sandwiches
- Cooking Tips
- Frequently Asked Questions
- Other recipes you might enjoy
- Made this recipe and loved it?
- Recipe card
Why you will love this recipe
- Quick and simple to make — about 20 minutes from start to finish.
- Uses familiar ingredients you probably already have on hand.
- Delicious contrast of textures and flavours: salty, crisped mortadella, melty cheese, fluffy egg and a toasted bagel.
- Hearty and comforting — great for brunch or to recover after a late night.
Ingredients
Full quantities and the printable recipe card are at the bottom of the post.
Mortadella – an Italian cured pork cold cut that crisps and layers beautifully. It’s a key component of the sandwich.
Eggs – I use large eggs (about 2 per person) for a soft, fluffy interior. You can omit them if you prefer.
Crème fraîche – folded into the eggs to make the scramble creamier. A splash of milk works as an alternative.
Mayonnaise – any mayo will do; Kewpie adds extra umami if you have it.
Mustard – Dijon works well to cut through the richness; English mustard is another option or omit if desired.
Bagel – an everything bagel or a dense, hand-sliced bagel holds the filling best.
Mozzarella – I use grated mozzarella for a good melt without an overpowering flavour. Provolone, cheddar or gruyère also work.
Substitutions and Variations
Mortadella: If unavailable, substitute with other cured meats like salami, bologna or prosciutto, though mortadella gives the most authentic result.
Crème fraîche: Use milk or skip altogether if you don’t want to buy a tub for a small amount.
Bread: Try this in a bun, English muffin, sourdough or brioche — all work well, but a bagel holds up best.
Cheese: Any cheese that melts smoothly is suitable — mozzarella, cheddar, gruyère or even American-style cheese slices.
Add-ons: For freshness, add rocket, spinach or avocado slices inside the sandwich.
How to make Breakfast Bagels Sandwiches
Short step-by-step overview — full instructions are in the recipe card below.
ONE: In a bowl, whisk eggs with crème fraîche, salt and pepper. Set aside.
TWO: Slice the bagels and spread mayonnaise on one half and mustard on the other.
THREE: Heat a non-stick pan over medium-high, add a knob of butter and swirl. Pour in the egg mixture and spread into a thin layer. When the edges start to set but the centre is still soft, place the bagel halves face-down on the egg, then flip so the egg sits over the bagels.
FOUR: Fold the egg edges over the bagel with a spatula, remove and keep warm.
FIVE: In the same pan, add a drizzle of neutral oil and fry folded pieces of mortadella (one slice per folded piece) for 2–3 minutes per side until golden and crisp. After flipping, sprinkle grated mozzarella on top and allow it to melt.
SIX: Move the mortadella to one side, return the egg-topped bagels to the pan to warm and toast. Assemble by piling the mortadella “mountains” into the bagel, top with the bagel lid and serve.
Cooking Tips
Building the mortadella “mountains”: Fold each slice to create height and trapped air between the folds — this improves texture and keeps the sandwich light despite the richness. Tear slices if that helps build the pile.
Cooking the eggs: Use a non-stick pan and medium-high heat. Too hot and the egg will scorch before it sets; too cool and it won’t hold together for flipping. Use a rubber spatula to loosen edges and a fish slice to flip cleanly.
Frequently Asked Questions
Yes. Once assembled, wrap each sandwich tightly in foil and freeze for up to 3 months. Defrost in the fridge or at room temperature, then reheat in an air fryer or oven until piping hot.
Mozzarella, cheddar, gruyère or American-style cheese slices melt well. Choose based on the flavour intensity you prefer.
Bourdain praised the mortadella sandwich from Bar do Mané in São Paulo — layers of crispy mortadella and melted cheese with mayo and mustard in a toasted roll.
Other recipes you might enjoy
If you like this, try Caprese Bruschetta, Chicken Parmesan Sandwich, Stanley Tucci’s favourite sandwich or for brunch ideas Pistachio Cream French Toast and Mango Pancakes. For savoury bakes, Ham & Cheese Croissant Bake or Feta Baked Eggs are also great options.
More recipes
Easy Baking Recipes
3 Ingredient Bagels
Breakfast & Brunch
Chorizo and Potato Breakfast Hash
Lunch Recipes
Courgette Corn Fritters
Smoked Salmon Recipes
Easy Salmon Omelette
Made this recipe and loved it?
I’d love to hear your feedback — leave a review in the comments or share a photo on Instagram and tag @desertislanddishes. It makes my day to see your recreations!
Breakfast Bagels Sandwiches
Ingredients
- 2 bagels
- 4 eggs
- 2 tbsp crème fraîche
- 1 tbsp mayo
- 2 tsp Dijon mustard
- 6 slices mortadella
- ½ cup grated mozzarella
- Salt and pepper
- Knob of butter
- Drizzle of neutral oil
Instructions
- In a bowl, whisk the eggs with the crème fraîche, salt and pepper. Set aside.
- Slice the bagels and spread ½ tbsp mayo on one side and 1 tsp mustard on the other.
- Heat a non-stick pan over medium-high. Add a knob of butter, swirl and pour in the eggs, spreading them into a thin layer. When edges set but the center is still soft, place the bagel halves face-down on the egg and flip so the egg covers the bagels.
- Fold the egg edges over the bagels with a spatula, remove and keep warm.
- In the same pan, add a drizzle of oil and fry folded pieces of mortadella (one slice per folded piece) for 2–3 minutes per side until crisp. After flipping, sprinkle grated mozzarella and let it melt.
- Move the mortadella to one side, return the egg-topped bagels to the pan to warm and toast. Assemble by piling the mortadella into the bagel, top with the lid and serve.
Notes
To store: Wrap in parchment and foil and refrigerate for up to 2 days.
To reheat: From chilled, reheat in an air fryer at 180°C for 8–10 minutes. From frozen, defrost overnight then reheat in the air fryer at 180°C for 8–10 minutes.
To freeze: Wrap assembled sandwiches tightly in foil and place in a freezer bag for up to 3 months.
Building the mortadella “mountains”: Fold slices to create small piles that trap air — this improves the sandwich texture. Stack three smaller piles for best effect.
Nutrition
Calories: 713 kcal, Carbohydrates: 60 g, Protein: 36 g, Fat: 35 g, Saturated Fat: 13 g. Nutrition figures are approximate.